Thaw your turkey, leave giblets and neck in it while brineing it!
Place in a clean cooler, add all ingredients to stockpot except turkey and giblet

2

Bring ingredients to a boil, let cool to room tempurature.
Pour over turkey

3

add ice to cover turkey
set in closed cooler out of the way for 30 hours
( I use a 5 day cooler, I never have to add ice after the initial time. Keep and eye on it and make sure you still have ice to keep it cool!)

4

Rinse turkey and dry, remove neck and giblets (boil those down for gravy and stuffing)
loosen breast skin and place butter pads under skin
Place turkey in oven bag with 1 heaping tablespoon of flour (shake flour in bag before placing turkey in it.

5

Tie off open end of bag, cut 6 small holes in the top, cook in 350* oven for 3 hours (a 20lb turkey)
remove from oven, let rest for 15-20 minutes before slicing.